In large bowl dissolve yeast in warm water, add sugar, salt, and salad oil. Set aside for approximately 10
minutes, or until the mixture is bubbly. Stir in flour, a little at a time until the dough holds together. Turn
dough onto a lightly floured board and knead until smooth and elastic (about 5 minutes). You may need to
add a little flour to prevent sticking. Place dough into a lightly greased bowl, cover, and let rise in a warm
place until doubled in bulk (about 50 minutes)

While the sough is rising the filling should be made.

Filling

2 cups finely chopped broccoli

2 cups chopped Chinese cabbage

1 teaspoon minced fresh ginger

½ cup sliced water chestnuts

1 cup chopped cashews

¼ teaspoon hing

1 tablespoon oil

3 tablespoons soy sauce

1 teaspoon turbinado sugar

¼ cup water

1 tablespoon cornstarch

¼ teaspoon lemon juice

1 tablespoon Chinese sesame oil

In small bowl mix together soy sauce, sugar, water, cornstarch and lemon juice. Set aside

Heat 1 tablespoon oil in skillet. Add hing and fresh ginger. Fry for 1 minute. Stir in broccoli and cabbage
and fry on high heat for 3 minutes. Mix water chestnuts and cashews, and continue to fry for 3 minutes
longer.

Pour the soy sauce mixture into the vegetables, and cook until the liquid thickens. This should take about
2 minutes. Remove from heat; mix in 1 tablespoon sesame oil, and cool.

When dough has risen, punch down and knead on lightly floured board for 1 minute.

Preheat oven to 350°.

Divide dough into 12 equal balls. Roll each ball into a 5-inch circle. Place two rounded tablespoons of filling
in the center of each circle. Bring dough up around filling, pleating it as you pull it along. Twist to seal.

Place the buns 2 inches apart on a greased baking sheet. Cover and let rise for 30 minutes.

Bake at 350° for approximately 20 minutes, or until golden brown. Brush with butter and serve warm.